Jameed

Jameed is a traditional food ingredient used in the Middle Eastern cuisine, particularly in the Jordanian and Palestinian cuisines. It is a type of hard dry laban made from ewe or goat's milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of this process, the yogurt becomes very hard and completely dry. It is then often ground into a powder and mixed with water to create a liquid yogurt that can be used in cooking.

History

The history of Jameed dates back to ancient times when the process of drying dairy products was a common practice in the Middle Eastern region. The process was used as a preservation method, allowing the dairy product to be stored and used over a long period of time. The use of Jameed in traditional dishes such as Mansaf, a national dish in Jordan, has kept the tradition alive.

Production

The production of Jameed involves a series of steps that include milking, fermenting, churning, and drying. The process begins with the milking of ewes or goats. The milk is then fermented into yogurt, which is churned to separate the butterfat. The remaining product is then strained and salted before being shaped into balls and left to dry in the sun.

Culinary Uses

Jameed is most commonly used in the preparation of Mansaf, a traditional dish of the Jordanian cuisine. The dish is a combination of Jameed, lamb, and rice. The Jameed is rehydrated and used to make a yogurt sauce that the lamb is cooked in. The dish is typically served over a bed of rice.

Health Benefits

Jameed is a rich source of protein, calcium, and probiotics due to the fermentation process. It is also low in fat, making it a healthy addition to the diet.

See Also

• Mansaf
• Middle Eastern Cuisine
• Fermented Foods

This Middle Eastern cuisine related article is a stub. You can help WikiMD by expanding it.